Transcriptional Profiling of Zygosaccharomyces Bailii Early
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Heat Resistance of Vegetative Cells and Asci of Two Zygosac- Charomyces Yeasts in Broths at Different Water Activity Values
835 Journal of Food Protection, Vol. 50, No. 10, Pages 835-841 (October 1987) Copyright1 International Association of Milk, Food and Environmental Sanitarians Heat Resistance of Vegetative Cells and Asci of Two Zygosac- charomyces Yeasts in Broths at Different Water Activity Values MARCO F. G. JERMINI1 and WILHELM SCHMIDT-LORENZ* Food Microbiology Laboratory, Department of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zurich, Switzerland Downloaded from http://meridian.allenpress.com/jfp/article-pdf/50/10/835/1651027/0362-028x-50_10_835.pdf by guest on 01 October 2021 (Received for publication February 2, 1987) ABSTRACT solutions of sucrose or in sucrose-glucose mixtures at re duced a (19). Since the influence of lyophilization on The heat resistance of vegetative cells and asci of two os- w motolerant yeasts (Zygosaccharomyces rouxii and Z. bailii) was heat resistance has not yet been investigated, great cau tion is needed in evaluating those results. investigated in two different broths of aw 0.963 and 0.858, re spectively. The highest heat resistance was observed with asci Corry (12) demonstrated that the heat resistance of of Z. bailii LMZ 108, showing a decimal reduction time CD- Saccharomyces rouxii at 65°C, pH 6.5 and aw 0.95 was value) at 60°C and aw 0.858 of 14.9 min. Asci of Z. rouxii at the highest levels in solutions of sucrose, less in sor v LMZ 100 were less heat resistant (D60=c- alue at aw 0.858 = 3.5 bitol and least in solutions of glucose, fructose and min). The heat resistance (D-values) of asci at aw 0.963 proved glycerol. -
Search for Genes Responsible for the Remarkably High Acetic Acid Tolerance of a Zygosaccharomyces Bailii-Derived Interspecies Hy
Palma et al. BMC Genomics (2015) 16:1070 DOI 10.1186/s12864-015-2278-6 RESEARCH ARTICLE Open Access Search for genes responsible for the remarkably high acetic acid tolerance of a Zygosaccharomyces bailii-derived interspecies hybrid strain Margarida Palma†, Filipa de Canaveira Roque†, Joana Fernandes Guerreiro, Nuno Pereira Mira, Lise Queiroz and Isabel Sá-Correia* Abstract Background: Zygosaccharomyces bailii is considered the most problematic acidic food spoilage yeast species due to its exceptional capacity to tolerate high concentrations of weak acids used as fungistatic preservatives at low pH. However, the mechanisms underlying its intrinsic remarkable tolerance to weak acids remain poorly understood. The identification of genes and mechanisms involved in Z. bailii acetic acid tolerance was on the focus of this study. For this, a genomic library from the highly acetic acid tolerant hybrid strain ISA1307, derived from Z. bailii and a closely related species and isolated from a sparkling wine production plant, was screened for acetic acid tolerance genes. This screen was based on the transformation of an acetic acid susceptible Saccharomyces cerevisiae mutant deleted for the gene encoding the acetic acid resistance determinant transcription factor Haa1. Results: The expression of 31 different DNA inserts from ISA1307 strain genome was found to significantly increase the host cell tolerance to acetic acid. The in silico analysis of these inserts was facilitated by the recently available genome sequence of this strain. In total, 65 complete or truncated ORFs were identified as putative determinants of acetic acid tolerance and an S. cerevisiae gene homologous to most of them was found. These include genes involved in cellular transport and transport routes, protein fate, protein synthesis, amino acid metabolism and transcription. -
Evaluation of Zygosaccharomyces Bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines
Fermentation 2015, 1, 3-12; doi:10.3390/fermentation1010003 OPEN ACCESS fermentation ISSN 2311-5637 www.mdpi.com/journal/fermentation Article Evaluation of Zygosaccharomyces bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines Jesse M. Zuehlke *, Bradford C. Childs and Charles G. Edwards School of Food Science, Washington State University, Pullman, WA 99164-6376, USA; E-Mails: [email protected] (B.C.C.); [email protected] (C.G.E.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-240-899-4449. Academic Editor: Ronnie G. Willaert Received: 3 February 2015 / Accepted: 17 March 2015 / Published: 26 March 2015 Abstract: An alternative approach to remove residual sugar from red wines using strains of Zygosaccharomyces bailli was studied. Fructose (40 or 60 g/L) and alcohol (13%, 15%, or 17% v/v) were added to a Cabernet Sauvignon wine before inoculation of Z. bailii B2, B6, or W3, or Saccharomyces cerevisiae EC1118. Most yeasts maintained populations ≥106 cfu/mL up to 100 days—the exceptions being W3 and EC1118, which declined to ≤30 cfu/mL in 17% alcohol wines beyond day 75. Wines containing 40 g/L fructose and 13% alcohol achieved dryness (<2 g/L), except those inoculated with B6. At 15% alcohol, B6, W3, and EC1118 consumed large levels of fructose (>80% of the 40 g/L; >50% of the 60 g/L) but limited amounts from wines containing 17% alcohol. Volatile acidities were higher in wines inoculated with strains of Z. bailli compared to S. cerevisiae (0.88 and 0.75 g/L, respectively). -
Identification and Molecular Characterization of the Highly Acetic Acid Tolerant Zygosaccharomyces Bailii Strain IST302
Identification and molecular characterization of the highly acetic acid tolerant Zygosaccharomyces bailii strain IST302 João Diogo André Peça Thesis to obtain the Master of Science Degree in Microbiology Supervisor: Prof. Dr. Isabel Maria de Sá-Correia Leite de Almeida Co-supervisor: Dr. Margarida Isabel Rosa Bento Palma Examination Committee Chairperson: Prof. Dr. Arsénio do Carmo Sales Mendes Fialho Supervisor: Prof. Dr. Isabel Maria de Sá-Correia Leite de Almeida Member of the committee: Dr. Paulo Jorge Moura Pinto da Costa Dias July 2016 Agradecimentos Apesar de perceber a globalização em que o mundo científico se insere onde o inglês domina como língua de comunicação entre todos, decido escrever apenas este capítulo em português pois entendo que os agradecimentos, sendo uma mensagem mais emocional e especificamente dirigida a pessoas próximas, só pode ser completamente entendida e percebida se for usada a minha língua materna. Gostaria de começar por agradecer a duas pessoas muito importantes durante o processo de trabalho desta tese, quer na parte laboratorial quer na parte de escrita. À Professora Isabel Sá-Correia, primeiro, por me ter dado a oportunidade de trabalhar consigo e fazer parte do Grupo de Investigação para as Ciências Biológicas do IST (BSRG) tendo sempre palavras assertivas mas construtivas que me fizeram acreditar no meu trabalho. Em segundo, à Dr. Margarida Palma, minha coorientadora, que se mostrou incansável em me apoiar sempre que precisei e mesmo quando não pedia, sendo muito importante no processo experimental e de escrita deste documento. Ciente de que a minha desmotivação por vezes prejudicou este trabalho, sem estas duas pessoas e a paciência que mostraram para comigo, este trabalho não seria possível. -
Genome Sequence of the Highly Weak-Acid-Tolerant Zygosaccharomyces Bailii IST302, Amenable to Genetic Manipulations and Physiological Studies
Genome sequence of the highly weak-acid-tolerant Zygosaccharomyces bailii IST302, amenable to genetic manipulations and physiological studies Margarida Palma1, Martin Münsterkötter2, João Peça1, Ulrich Güldener2,3, Isabel Sá-Correia1* 1Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049- 001 Lisbon, Portugal 2Institute of Bioinformatics and Systems Biology, Helmholtz Zentrum München, German Research Center for Environmental Health (GmbH), Ingolstädter Landstrasse 1, Neuherberg D-85764, Germany 3Chair of Genome-oriented Bioinformatics, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany *corresponding author: Prof. Isabel Sá-Correia, Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal ; e: mail: [email protected]; Tel. +351-218417682; Fax +351-218489199 Keywords (6) Zygosaccharomyces bailii, genome sequence, food spoilage yeasts, weak acid tolerance, cellular aggregation Running title Z bailii IST302 genome sequence and annotation Abstract Zygosaccharomyces bailii is one of the most problematic spoilage yeast species found in the food and beverage industry particularly in acidic products, due to its exceptional resistance to weak acid stress. This article describes the annotation of the genome sequence of Z. bailii IST302, a strain recently proven to be amenable to genetic manipulations and physiological studies. The work was based on the annotated genomes of strain ISA1307, an interspecies hybrid between Z. bailii and a closely related species, and the Z. bailii reference strain CLIB 213T. The resulting genome sequence of Z. bailii IST302 is distributed through 105 scaffolds, comprising a total of 5142 genes and a size of 10.8 Mb. -
Document Downloaded From: This Paper Must Be Cited As: the Final Publication Is Available at Copyright Additional Information Ht
Document downloaded from: http://hdl.handle.net/10251/147624 This paper must be cited as: Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry. 295:630-636. https://doi.org/10.1016/j.foodchem.2019.05.173 The final publication is available at https://doi.org/10.1016/j.foodchem.2019.05.173 Copyright Elsevier Additional Information 1 Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) 2 nanoemulsions on Zygosaccharomyces bailii survival in salad dressings 3 4 Susana Ribes, Ana Fuentes*, Jose Manuel Barat 5 Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 6 46022 Valencia, Spain 7 8 9 10 11 12 13 14 15 *Corresponding author: 16 Ana Fuentes: Telephone. +34 96 387 90 00; ext. 73664; fax: +34963787369; 17 Susana RIBES: [email protected] 18 Ana FUENTES*: [email protected] 19 José Manuel BARAT: [email protected] 20 1 21 Abstract 22 This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential 23 oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy 24 of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both 25 essential oils were effective inhibitors against the target yeast, with minimal inhibitory and 26 fungicidal concentrations of 1.75 mg/mL. In the in vitro assay done with the nanoemulsions, 27 no yeast growth was observed for any tested essential oil concentration. -
Fructophilic Yeast Zygosaccharomyces Rouxii
ZrFsy1, a High-Affinity Fructose/H+ Symporter from Fructophilic Yeast Zygosaccharomyces rouxii Maria Jose´ Leandro1,2*, Hana Sychrova´ 2, Catarina Prista1, Maria C. Loureiro-Dias1 1 CBAA, Instituto Superior de Agronomia, Universidade Te´cnica de Lisboa, Lisbon, Portugal, 2 Department of Membrane Transport, Institute of Physiology AS CR, v.v.i., Prague, Czech Republic Abstract Zygosaccharomyces rouxii is a fructophilic yeast than can grow at very high sugar concentrations. We have identified an ORF encoding a putative fructose/H+ symporter in the Z. rouxii CBS 732 genome database. Heterologous expression of this ORF in a S. cerevisiae strain lacking its own hexose transporters (hxt-null) and subsequent kinetic characterization of its sugar + transport activity showed it is a high-affinity low-capacity fructose/H symporter, with Km 0.4560.07 mM and Vmax 0.5760.02 mmol h21 (gdw) 21. We named it ZrFsy1. This protein also weakly transports xylitol and sorbose, but not glucose or other hexoses. The expression of ZrFSY1 in Z. rouxii is higher when the cells are cultivated at extremely low fructose concentrations (,0.2%) and on non-fermentable carbon sources such as mannitol and xylitol, where the cells have a prolonged lag phase, longer duplication times and change their microscopic morphology. A clear phenotype was determined for the first time for the deletion of a fructose/H+ symporter in the genome where it occurs naturally. The effect of the deletion of ZrFSY1 in Z. rouxii cells is only evident when the cells are cultivated at very low fructose concentrations, when the ZrFsy1 fructose symporter is the main active fructose transporter system. -
EVALUATION of COMMON and NOVEL SANITIZERS AGAINST SPOILAGE YEASTS FOUND in WINE ENVIRONMENTS a Dissertation Presented to The
EVALUATION OF COMMON AND NOVEL SANITIZERS AGAINST SPOILAGE YEASTS FOUND IN WINE ENVIRONMENTS A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Maria de Lourdes Alejandra Aguilar Solis January 2014 © 2014 Maria de Lourdes Alejandra Aguilar Solis EVALUATION OF COMMON AND NOVEL SANITIZERS AGAINST SPOILAGE YEASTS FOUND IN WINE ENVIRONMENTS Maria de Lourdes Alejandra Aguilar Solis, Ph. D. Cornell University 2014 Wine is subjected to many sources of microbial contamination throughout the wine making process, including but not limited to fermentation, barrel maturation, bottling, etc. In wineries, sanitation protocols should consider not only the type of microorganisms that need to be challenged, but also the type of surface that is going to be sanitized, since contact surfaces need to be treated differently according to physical and chemical properties. In the past, chlorinated compounds were used as sanitizers in wine industry, however we now know that they can be involved in the formation of trichloroanisoles (TCA), resulting in wine defects. Chlorine dioxide unlike other chlorinated compounds does not form TCA, or at least at very low levels. However, this research concluded its poor efficacy to sanitize wine barrels, likely due to the organic nature of the barrels. Alternative sanitizers in wine industry also include: sulfur dioxide, peroxyacetic acid, hot water, steam, ozone, etc. On the other hand, Velcorin ® (Dimethyl dicarbonate or DMDC) is currently used as a wine sterilant, however, due to its high disinfection effectiveness against yeast, we investigated its potential as a sanitizer for wine contact surfaces. -
Journal of Microbiological Methods Zygosaccharomyces Bailii and Z. Rouxii Induced Ethanol Formation in Apple Juice Supplemented
Journal of Microbiological Methods 163 (2019) 105659 Contents lists available at ScienceDirect Journal of Microbiological Methods journal homepage: www.elsevier.com/locate/jmicmeth Zygosaccharomyces bailii and Z. rouxii induced ethanol formation in apple T juice supplemented with different natural preservatives: A response surface methodology approach ⁎ Kevser Karamana, , Osman Sagdicb a Department of Agricultural Biotechnology, Agricultural Faculty, Erciyes University, Kayseri 38039, Turkey b Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Yıldız Technical University, Istanbul 34210, Turkey ARTICLE INFO ABSTRACT Keywords: In this study, ethanol produced by osmophilic yeasts, Zygosaccharomyces bailii and Z. rouxii, in apple juice Zygosaccharomyces preserved with mint essential oil (MEO), carvacrol and natamycin instead of synthetic preservatives was mod- Modeling eled. Some processing parameters such as sodium benzoate (SB, 0–0.1%) used as a positive control, storage Mint essential oil temperature (4–20 °C) and storage time (1–41 days) were selected in the study. Box-Behnken design in response Carvacrol surface methodology was used to evaluate the effects of processing parameters on ethanol levels of apple juice Natamycin and three models were created for three preservatives for each yeast. Preservative type affected the ethanol Ethanol formation in apple juice for both yeasts studied. Increase of preservative concentration decreased the ethanol formation during the storage period. The best effective preservative was determined as MEO and Z. bailii was found to be quite resistant yeast against to the preserving agents for three models as compared to Z. rouxii. Ethanol level increased with the increase of both storage temperature and time for both yeasts. The results showed that apple juice could be preserved by these three preservatives, but the MEO was the most effective agent for apple juice during the storage. -
Searching for Telomerase Rnas in Saccharomycetes
bioRxiv preprint doi: https://doi.org/10.1101/323675; this version posted May 16, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. Article TERribly Difficult: Searching for Telomerase RNAs in Saccharomycetes Maria Waldl 1,†, Bernhard C. Thiel 1,†, Roman Ochsenreiter 1, Alexander Holzenleiter 2,3, João Victor de Araujo Oliveira 4, Maria Emília M. T. Walter 4, Michael T. Wolfinger 1,5* ID , Peter F. Stadler 6,7,1,8* ID 1 Institute for Theoretical Chemistry, University of Vienna, Währingerstraße 17, A-1090 Wien, Austria; {maria,thiel,romanoch}@tbi.univie.ac.at, michael.wolfi[email protected] 2 BioInformatics Group, Fakultät CB Hochschule Mittweida, Technikumplatz 17, D-09648 Mittweida, Germany; [email protected] 3 Bioinformatics Group, Department of Computer Science, and Interdisciplinary Center for Bioinformatics, University of Leipzig, Härtelstraße 16-18, D-04107 Leipzig, Germany 4 Departamento de Ciência da Computação, Instituto de Ciências Exatas, Universidade de Brasília; [email protected], [email protected] 5 Center for Anatomy and Cell Biology, Medical University of Vienna, Währingerstraße 13, 1090 Vienna, Austria 6 German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Competence Center for Scalable Data Services and Solutions, and Leipzig Research Center for Civilization Diseases, University Leipzig, Germany 7 Max Planck Institute for Mathematics in the Sciences, Inselstraße 22, D-04103 Leipzig, Germany 8 Santa Fe Institute, 1399 Hyde Park Rd., Santa Fe, NM 87501 * Correspondence: MTW michael.wolfi[email protected]; PFS [email protected] † These authors contributed equally to this work. -
Preservative Resistant Yeast Agar Base (PRY) M1914
Preservative Resistant Yeast Agar Base (PRY) M1914 For cultivation of Yeasts Composition** Ingredients Gms / Litre Yeast extract 10.000 Mannitol 10.000 Agar 15.000 **Formula adjusted, standardized to suit performance parameters Directions Suspend 35 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely.Sterilize by autoclaving at 121°C for 15 minutes. Cool to 45-50°C and add 10ml glacial acetic acid and immediately dispense as desired,because the medium cannot be reheated. Principle And Interpretation Preservative Resistant Yeast Medium is used to selectively isolate and enumerate Zygosaccharomyces species .It is used for the detection of preservative resistant yeast in water and beverages. The medium prevents growth of other yeasts such as Saccharomyces cerevisiae that are tolerant to lower levels of commonly used food preservatives. Spoilage resulting from growth of the yeast Zygosaccharomyces is widespread, which has caused significant economic losses to the food industry. Within this genus, Z. bailii is one of the most troublesome species due to its exceptional tolerance to various stressful conditions (1).Also Z. lentus is a significant new osmophilic, preservative-resistant spoilage yeast,capable of growth at low temperature(2) . Yeast extract in the medium provides the essential nutrients, while mannitol acts as source of fermentable carbohydrate. Quality Control Appearance Cream to yellow homogeneous free flowing powder Gelling Firm, comparable with 1.5% Agar gel Colour and clarity of prepared medium Light amber coloured clear to slightly opalescent gel forms in Petri plates Cultural Response Cultural Response was observed at 20-25°C for 2-7 day's. -
From Zygosaccharomyces Bailii
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Universidade do Minho: RepositoriUM Yeast Yeast 2004; 21: 325–331. Published online in Wiley InterScience (www.interscience.wiley.com). DOI: 10.1002/yea.1081 Yeast Sequencing Report Isolation of an acetyl-CoA synthetase gene (ZbACS2) from Zygosaccharomyces bailii Fernando Rodrigues1,2,3, Anne-Marie Zeeman3,4, Helena Cardoso2, Maria Joao˜ Sousa2, H. Yde Steensma3,4, Manuela Corte-Realˆ 2*andCec´ılia Leao˜ 1,2 1Instituto de Cienciasˆ da Vida e Saude,´ Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal 2Centro de Cienciasˆ do Ambiente, Departamento de Biologia, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal 3Institute of Biology, Leiden University, Clusius Laboratory, Wassenaarseweg 64, 2333 AL Leiden, The Netherlands 4Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC Delft, The Netherlands *Correspondence to: Abstract Manuela Corte-Real,ˆ Departamento de Biologia, A gene homologous to Saccharomyces cerevisiae ACS genes, coding for acetyl-CoA Universidade do Minho, synthetase, has been cloned from the yeast Zygosaccharomyces bailii ISA 1307, by 4710-057 Braga, Portugal. using reverse genetic approaches. A probe obtained by PCR amplification from Z. E-mail: bailii DNA, using primers derived from two conserved regions of yeast ACS proteins, [email protected] RIGAIHSVVF (ScAcs1p; 210–219) and RVDDVVNVSG (ScAcs1p; 574–583), was used for screening a Z. bailii genomic library. Nine clones with partially overlapping inserts were isolated. The sequenced DNA fragment contains a complete ORF of 2027 bp (ZbACS2 ) and the deduced polypeptide shares significant homologies with the products of ACS2 genes from S.